for
an hour in a moderate oven.

COLD SALMON PATTIES

Season chopped salmon highly with salt and pepper, grated nutmeg
and melted butter. Add the beaten yolk of an egg to bind. Line
patty-tins with puff paste or rich pastry, fill with the salmon
mixture, cover with the paste, and bake.

PICKLED SALMON--I

Boil large fresh pieces of salmon in salted and acidulated water
to cover. Bring to the boil one quart of vinegar, six blades of
mace, half a dozen white peppers, half a dozen cloves, a teaspoonful
of made mustard, two tablespoonfuls of sugar, and a cupful of water
in which the fish was boiled. Let the fish cool in the water, then
put it in an earthen jar, pour the boiling liquid over, and let
stand for a day or two before using.

PICKLED SALMON--II

Cut the fish into large pieces and cook until done in salted and
acidulated water. Drain, cool, and skin. Put into a preserving-kettle
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two quarts of vinegar, one cupful of boiling water, four blades of
mace, two tablespoonfuls of sugar, a dozen cloves, two tablespoonfuls
of mustard seed, an onion sliced, a dozen pepper-corns, one small
red pepper, two bay-leaves, and a teaspoonful of celery seed. Bring
to the boil, put in the fish, boil up once and cool. Let stand for
two or three days before using.

PICKLED SALMON--III

Boil large pieces of salmon in salted and acidulated water, drain,
and cool. Add one quart of the water in which the fish was cooked,
two quarts of vinegar, a tablespoonful of pepper-corns, grated
nutmeg and a dozen blades of mace. Boil for half an hour and cool.
Pour over the salmon, add a tablespoonful of olive-oil, cover,
and keep in a cool place for two or three days before using.

SPICED SALMON

Mix half a cupful of vinegar, the juice of half a lemon, two cloves,
a bay-leaf, an inch of stick cinnamon, a teaspoonful of salt and
a pinch of black pepper. Bring to the boil and pour over salmon
steaks which have been boiled, drained, and cooled. Let stand for
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two or three hours before serving.

SALMON SOUFFLE

Cook together one tablespoonful each of butter and flour, add one
cupful of milk, and cook until thick, stirring constantly. Add half
a cupful of stale bread crumbs, a teaspoonful of grated onion,
a tablespoonful of Worcestershire Sauce, a teaspoonful of minced
parsley, and the yolks of three eggs, well-beaten. Add one cupful
of flaked salmon, mix thoroughly, and fold in the salmon, and bake
in a pan of hot